Poulet Directeur Général
Main Dish • Chicken, Fruit, Herb & Spice Blend, Vegetable
Already have Recipe Keeper?
Ingredients
- For the Chicken
- 1 whole chicken (about 1.5–2 kg / 3–4 lb), cut into pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1–2 fresh chili peppers (to taste), minced
- 1 seasoning cube (Maggi or bouillon)
- Salt, to taste
- ½ tsp white or black pepper
- 2 tbsp vegetable oil
- For the Plantains
- 3 unripe (green) plantains
- 1 ripe plantain
- Vegetable oil, for frying
- For the Sauce
- 6–8 ripe tomatoes (or 1½ cups blended tomatoes)
- 1 large onion, sliced
- 2 carrots, sliced into rounds
- 1 green bell pepper, sliced
- 1 red or yellow bell pepper, sliced
- 1 tsp curry powder (optional but common)
- ½ tsp thyme
- Salt, to taste
Directions
- Place the chicken pieces in a pot.
- Add chopped onion, garlic, ginger, chili, seasoning cube, salt, and pepper.
- Add about ½ cup water, cover, and cook over medium heat for 20–25 minutes, until the chicken is cooked and flavorful.
- Remove the chicken and reserve the cooking stock.
- Heat 2 tbsp vegetable oil in a large pan.
- Lightly brown the cooked chicken pieces on all sides until golden.
- Remove and set aside.
- Peel and slice plantains into thick rounds.
- Heat oil in a frying pan and fry the plantains in batches until golden but not mushy.
- Drain on paper towels and set aside.
- Blend the tomatoes until smooth.
- In a large pot, heat a small amount of oil and sauté sliced onions until soft.
- Add the blended tomatoes and cook uncovered over medium‑high heat, stirring often, until the sauce reduces and thickens and the oil begins to rise (about 10–15 minutes).
- Add curry powder and thyme to the tomato sauce.
- Stir in carrots and cook for 5 minutes.
- Add the browned chicken and a little reserved stock.
- Simmer gently for 5–10 minutes.
- Add bell peppers and fried plantains.
- Stir carefully so the plantains stay intact.
- Adjust salt and simmer another 3–5 minutes.
- Serve hot, traditionally on its own or with:
- White rice
- Fried plantains
- Simple salad
Notes
- TRADITIONAL NOTES
- The sauce should be rich but not watery
- Plantains must stay firm, not mashed
- Poulet DG is meant to look colorful and generous
- Originally a prestige dish, now enjoyed nationwide
